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Chilli Cornbread Bowl

Carly
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Chili Cornbread Bowl: A Hearty Hug in a Bowl

Chilli Cornbread Bowl

There's something undeniably comforting about a bowl brimming with warm, flavorful chili nestled in a golden-brown cornbread crust. This classic combination is a perfect blend of textures and tastes, satisfying cravings from casual weeknight dinners to game-day gatherings.

Ingredients:

For the Cornbread:

  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or regular milk with a splash of vinegar)
  • 1/3 cup vegetable oil

For the Chili:

  • 1 pound lean ground beef (or ground turkey, plant-based crumble)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • Salt and black pepper to taste

For Serving:

  • Shredded cheddar cheese
  • Sour cream
  • Avocado, diced
  • Fresh cilantro, chopped
  • Jalapeños, sliced (optional)
  • Tortilla chips

Instructions:

Make the Cornbread:

  1. Preheat oven to 375°F (190°C). Grease an oven-safe bowl or individual ramekins.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, buttermilk, and vegetable oil.
  4. Combine wet ingredients with dry ingredients, mixing until just combined. Do not overmix.
  5. Pour batter into the prepared bowl(s) and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Make the Chili:

  1. In a large pot, brown ground beef (or substitute) over medium heat. Drain excess fat.
  2. Add onion, green bell pepper, and garlic to the pot. Cook until softened.
  3. Stir in chili powder, cumin, oregano, cayenne pepper, and smoked paprika. Cook for 1 minute to release flavors.
  4. Add crushed tomatoes, kidney beans, pinto beans, and black beans to the pot.
  5. Season with salt and black pepper to taste. Bring to a simmer and cook for at least 30 minutes, or up to 2 hours for deeper flavor.

Assemble the Bowls:

  1. Carefully scoop out some cornbread from the bowl to create a well.
  2. Fill the cornbread bowl generously with chili.
  3. Top with shredded cheddar cheese, sour cream, avocado, cilantro, jalapeños (if desired), and crumbled tortilla chips.

Tips and Variations:

  • For a thicker chili, mash some of the beans against the side of the pot.
  • Customize the spice level by adjusting the amount of cayenne pepper.
  • Add other vegetables like corn, carrots, or zucchini for extra nutrition.
  • For a vegetarian or vegan chili, use plant-based protein like lentils or tofu and vegetable broth instead of beef broth.
  • Serve chili cornbread bowls as a main course, a hearty appetizer, or a game-day snack.

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